Black Beans and Mango on Coconut Rice
Apr 07, 2021 by erin
Have you ever loved a restaurant dish so much that you tried recreating it at home? That’s what’s happening here! The Foundation restaurant (which is sadly no longer open) used to serve an amazing comfort-food dish called The Upper East side, made with rice, black beans and mango. It was a unique and wonderful combination.
I wouldn’t say this recipe below is a dead ringer for The Foundation’s version, but it definitely satisfied my craving. I couldn’t remember what exactly The Foundation chefs would use as a garnish on top of the mango — it was tomato something. Maybe a salsa or a chutney? I’ve gone with a chutney. You can make your own ahead of time (try a recipe online) or buy something from the store…or keep things simple and skip this step. Also, I don’t think the rice in their dish was made with coconut milk (but it’s so delicious…you need to try!).
When I made this dish in stories, I used garlic and onion powder — of course, you can do the same! However, below, I’ve suggested using fresh onion and garlic because I think these ingredients would improve the dish. Either will work.
I also love how inexpensive this dish is to make, even more so if you can find mangos on sale! Plant-based cooking does not have to be expensive. So many staples, like rice and beans, are on the affordable side. Hope you love this dish as much as I do!
Serves two (if you have big appetites like we do!)
For the coconut rice
For the mangos
- 1 1/2 c Jasmine rice
- 1 c coconut milk
- 2 c water
- 1 tsp salt
For the black beans
- 5 ripe Ataulfo mangos (~ 3 cups, cubed)
- 1/2 c coconut milk
For the garnish
- 2 x 398mL/14 fl oz cans black beans (drained and rinsed)
- 3 tbsp oil
- 1 red onion (chopped)
- 3 garlic cloves (minced)
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1 1/2 tbsp veg bouillon paste
- 1/2 tsp salt
- 3/4 c hot water
- 1/2 c tomato chutney
- 2 limes
- Make your coconut Jasmine rice by combining rice with water, coconut milk and salt in a pot, covering with a lid and heating over high heat. Once boiling, reduce heat to low and continue to cook for 20 minutes or until water has evaporated and rice is fluffy. Set aside.
- For the beans, heat oil in a medium pot over medium heat. Once hot, add chopped onions and cook until translucent (about five minutes). Next add garlic, cumin, coriander and salt and cook for a minute while stirring. Finally, add in hot water and veg bouillon paste and bring to a boil. Continue stirring and use a wooden spoon to mash some of the beans so they become soft and stewy. Reduce heat and continue to cook for about ten minutes.
- For the mango, add chopped mango to a small pot over medium heat and add coconut milk. Stir to combine and cook until soft and fragrant, about 10 minutes.
- Assemble the dish: start with rice, then load on a big scoop or two of beans. Top with a generous portion of mango, tomato chutney/salsa and a handful of fresh cilantro. Enjoy!
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